Top 20 Edible Mushrooms Popular in Jisr ez Zarqa
Known for its diverse flora, Jisr ez Zarqa is a haven for mycologists and culinary enthusiasts alike, with a myriad of intriguing fungus species dotting its landscape. Discover the top 20 most common, absolutely edible mushrooms that call Jisr ez Zarqa their home. Each mushroom showcases a unique set of characteristics, varying in appearance, taste, and uses in the culinary arts. Explore this engaging guide that delves into their remarkable habitats, offering insights that enhance your understanding and perhaps your dinner plate too.
* Disclaimer: Content feedback CAN NOT be used as any basis for EATING ANY PLANTS. Some plants can be VERY POISONOUS, please purchase edible plants through regular channels.
Most Popular Edible Mushrooms
1. Big sheath mushroom
These large white mushrooms bloom all over cleared, harvested fields, as well as pastures and roadsides. The scientific species name comes from Greek words meaning “glue” (glioio) and “head” (cephalus), in reference to the sticky surface of this mushroom’s cap. The big sheath mushroom looks so similar to the poisonous Deathcap and Destroying Angel mushrooms that it should always be left alone.
2. King oyster mushroom
The king oyster mushroom (Pleurotus eryngii) is an edible mushroom widely prized for its flavor, which can be compared to scallops. It can be found wild in the warmer temperate zones of the world, and is also cultivated, growing on straw, for commercial use. The particular way in which this species decomposes plant matter may also have industrial applications.
3. Jelly ear
The distinctive jelly ear grows mainly through winter and spring, mostly on the dead trunks and branches of elder trees. It occurs around the world and is often cooked into dishes in Asian countries. This ear-shaped jelly mushroom is often available in stores both fresh and dried.
4. Weeping bolete
The weeping bolete features a greasy, sticky cap surface. When young, milky droplets are released through pores on its surface. It appears most commonly beneath Scots pine or other coniferous trees and forms a mutually beneficial relationship with its host.
5. Blewit
The blewit mushroom grows in fallen leaves in autumn and winter, sometimes appearing in ‘fairy ring’ circles. It can be used to make a green dye when chopped and boiled in an iron pot. The scientific name, Lepista nuda, derives from Latin words meaning “bare goblet,” a reference to the shape and texture of the mushroom.
6. Shaggy mane
The shaggy mane mushroom is commonly found in North American and European grasslands. Some peoples foraged for its young egg-shaped caps, but it has more recently been found to be a bioaccumulator of heavy metals, meaning it pulls toxic metals up from the soil where it grows. As a result, shaggy manes should not be eaten. The mushrooms usually appear in clusters or “fairy rings.”
7. Common stinkhorn
The common stinkhorn (Phallus impudicus) grows incredibly quickly, sometimes nearing 30 cm in a single afternoon. Their caps are pitted in a way which makes them reminiscent of morels. However, there's little mistaking the common stinkhorn for a morel; the former, in addition to sporting a much longer stalk, has a clear and pungent odor.
8. Meadow mushroom
The meadow mushroom grows in meadows and pastures around the world—especially those rich in manure—when the weather is warm and wet. They are known to appear in “fairy ring” shapes. Originally identified in Europe, it is possible that North American specimens identified as meadow mushrooms may genetically belong to other species.
9. White dapperling
White dapperling mushrooms grow in scattered groups across open fields in the northern hemisphere. They can occasionally cause toxic reactions in humans, and their similarity to extremely poisonous lookalikes like Deathcap and Destroying Angel make them hazardous to handle.
10. Saffron milk cap
Growing wild in the northern hemisphere and introduced to Australia, the saffron milk cap is found in pine forests during autumn. As the name implies, these mushrooms have been harvested for cooking for a long time. They have been known to cause stomach upset in some individuals, however, and carry a risk of being contaminated with heavy metals, so forage with caution.
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